Código QR (código de barras bidimensional)

Evaluation of the Physicochemical and Sensory Characteristics of Chicken Sausages Containing Different Types of Chicken Skin

This study aimed to determine the effects of adding chicken skin on the physicochemical and sensory characteristics of chicken sausages. Five sausage chicken formulations were produced with the following compositions: T1: Control (unfortified chicken skin); T2: fortified chicken skin 5%; T3: fortifi...

ver descrição completa

Na minha lista:
Principais autores: I Nyoman Sumerta Miwada, Agus Susilo, I Nyoman Tirta Ariana, Ni Luh Putu Sriyani, Juni Sumarmono
Formato: Artigo
Idioma:Inglês
Publicado em: Fakultas Peternakan Universitas Brawijaya 2024-08-01
coleção:Jurnal Ilmu-Ilmu Peternakan
Assuntos:
chicken breast
chicken skin
chicken sausage
quality characteristic
Acesso em linha:https://jiip.ub.ac.id/index.php/jiip/article/view/2893
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados